The recipe for making a delicious risotto with aubergine peels

In the kitchen as in life, nothing should be wasted: if we have aubergines at home, here's how to reuse them down to the last bit, using them in healthy and tasty preparations.

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RISOTTO RECIPE WITH EGGPLANT PEELS –

September is the season for preserves, so we can't miss the scent of summer and the wonderful sensations this season has brought us. But as our cooking style teaches you, nothing that is prepared goes to waste. For those who have some eggplant at home and just made one eggplant preserves in oil or some other delicious recipe, we have a tip for not wasting peels. The recipe comes to us from our reader Rosalba, and from syour healthy cooking blog and possibly with organic and home-grown ingredients: below is how to prepare the recipe for risotto with aubergine peels.

TO KNOW MORE: Recipes with eggplant peels

Ingredients

  • Fresh eggplant peels
  • onion
  • a knob of butter
  • Parmesan cheese to taste
  • extra virgin olive oil
  • rice to taste
  • hot broth
  • Salt to taste

Method

Heat a drizzle of oil in a saucepan and sauté the finely chopped onion; then, toast the rice until well browned. Add the eggplant peels and cook, then gradually add the stock cube. Wait until the rice is cooked, then stir in the butter and Parmesan cheese, to taste.

ALSO READ: how to grow aubergines in the garden

RISOTTO RECIPE WITH AUBERGINE AND MOZZARELLA –

To make your dish even tastier, you can garnish it with chopped basil and diced mozzarella.

THE SPECIAL: All the best recipes with aubergines

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